CN110128391A - Method for extracting cationic anthocyanin from lonicera edulis - Google Patents
Method for extracting cationic anthocyanin from lonicera edulis Download PDFInfo
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- CN110128391A CN110128391A CN201910515727.6A CN201910515727A CN110128391A CN 110128391 A CN110128391 A CN 110128391A CN 201910515727 A CN201910515727 A CN 201910515727A CN 110128391 A CN110128391 A CN 110128391A
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- anthocyanidin
- indigo fruit
- anthocyanin
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- -1 cationic anthocyanin Chemical class 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000010208 anthocyanin Nutrition 0.000 title abstract description 11
- 229930002877 anthocyanin Natural products 0.000 title abstract description 11
- 239000004410 anthocyanin Substances 0.000 title abstract description 11
- 235000016813 Lonicera caerulea var edulis Nutrition 0.000 title abstract 2
- 240000007893 Lonicera caerulea var. edulis Species 0.000 title abstract 2
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims abstract description 48
- 229940097275 indigo Drugs 0.000 claims abstract description 48
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 21
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 21
- 210000002421 cell wall Anatomy 0.000 claims abstract description 10
- 238000006243 chemical reaction Methods 0.000 claims abstract description 9
- 238000000967 suction filtration Methods 0.000 claims abstract description 9
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 229930014669 anthocyanidin Natural products 0.000 claims description 94
- 235000008758 anthocyanidins Nutrition 0.000 claims description 94
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 238000002604 ultrasonography Methods 0.000 claims description 14
- 102000005744 Glycoside Hydrolases Human genes 0.000 claims description 10
- 108010031186 Glycoside Hydrolases Proteins 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims description 10
- 238000001976 enzyme digestion Methods 0.000 claims description 9
- 238000000527 sonication Methods 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims 1
- 229940068517 fruit extracts Drugs 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 17
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 12
- 150000004636 anthocyanins Chemical class 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 2
- 238000001125 extrusion Methods 0.000 abstract 1
- 150000001453 anthocyanidins Chemical class 0.000 description 23
- 239000000047 product Substances 0.000 description 19
- 238000011084 recovery Methods 0.000 description 19
- 239000000243 solution Substances 0.000 description 18
- 239000000284 extract Substances 0.000 description 9
- 238000010521 absorption reaction Methods 0.000 description 8
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 8
- 150000001768 cations Chemical class 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
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- 238000000870 ultraviolet spectroscopy Methods 0.000 description 6
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- 238000005259 measurement Methods 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 2
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- 108010035532 Collagen Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000002612 cardiopulmonary effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010959 commercial synthesis reaction Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 230000004438 eyesight Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 206010062198 microangiopathy Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 230000006641 stabilisation Effects 0.000 description 1
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- 230000004855 vascular circulation Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
Abstract
The invention relates to a method for extracting cationic anthocyanin from indigo fruit, which comprises the following steps: the lonicera edulis is crushed, simultaneously mixed with low-temperature water, plant cell walls are broken under the action of a hydraulic kettle and an ultrasonic device, filtered water solution containing anthocyanin is obtained through suction filtration, meanwhile, enzymolysis reaction is carried out on the filtered water solution under the action of pressurization and ultrasonic wave, enzyme-water separation is carried out, cation anthocyanin water solution is obtained, and the finished product is obtained through vacuum freeze drying. According to the method, pressure extrusion, pushing action and ultrasonic cavitation effect are utilized in cell wall breaking and anthocyanin enzymatic hydrolysis processes, so that the extraction rate and extraction efficiency of the anthocyanin are greatly improved, a finished product containing more than 90% of the cation anthocyanin in total can be obtained, the extraction time can be shortened to be within 3 hours, and a new effective way is provided for extracting the cation anthocyanin from related plants containing the anthocyanin.
Description
Technical field
The invention belongs to Anthocyanin technical fields, and in particular to a kind of side that cationic anthocyanidin is extracted from indigo fruit
Method.
Background technique
Anthocyanidin is the nutritional supplement of pure natural anti-aging, and research is proved to be mankind nowadays and finds most effective antioxygen
Agent, its antioxygenic property are higher by 50 times than vitamin E, are higher by 200 times than vitamin C.Anthocyanidin is otherwise known as " mouth
Clothes cosmetics for skin ", cutaneous immunisation power can be enhanced, cope with various allergic conditions, be that current nature is most effective
Antioxidant.It can not only prevent wrinkle of skin ahead of time generate, can also maintain normal cell linkages, blood vessel stabilization,
Enhance fine vascular circulation, improve the flowing of capilary and vein, and then reaches the rapid healing of abnormal skin.Anthocyanidin simultaneously
It is also natural sunlight overcover, ultraviolet damage skin can be prevented, skin belongs to connective tissue, collagen egg contained therein
White and rigid albumen plays an important role to the total of skin.In addition, anthocyanidin also has enhancing eyesight, elimination eyes tired
Labor delays cranial nerve aging, enhancing cardio-pulmonary function, prevention senile dementia and has treatment to the microangiopathy as caused by diabetes
Effect, moreover it is possible to adjust function of human body and have both the effect for adjusting blood pressure.
Due to the influence of the factors such as commercial synthesis anthocyanidin technology is complicated, at high cost and unstable quality, existing cyanine
Element is also main using extracting from natural plants, and indigo fruit is that a kind of world is rare, pure natural, green, wild
Edible berry, there is potential nutritive value, medical value and commercial value because of its anthocyanidin rich in.It is existing
Anthocyanidin is extracted mainly or based on neutral anthocyanidin (glucosides) from indigo fruit, and during the extraction process using a large amount of organic
The problems such as solvent, acid-base solution processing and high temperature drying etc. operate, and in turn result in solvent contamination and anthocyanidin degradation；In addition due to
Neutral anthocyanidin is degraded in human body, metabolic rate is low, thus human body is low to anthocyanin absorption rate and then neutral anthocyanidin is caused to have
There is lower bioavilability；And cationic anthocyanidin (aglycon) has excellent activity in human body, can eliminate harmful in human body
Free radical is suitble to patient and the intestinal effective absorption of person in middle and old age, can effectively improve the medicinal and health value of anthocyanidin.It is existing
Cationic anthocyanidin extraction process in a kind of extracting method (CN103834702A) and other methods of cation anthocyanidin aglycon
More complex, the time is longer, and extraction efficiency is lower, is unfavorable for effective extraction of cationic anthocyanidin.
Summary of the invention
In order to solve the technical problem that existing cationic anthocyanidin extraction process is complicated, the time is long, the present invention provides one
The method that kind extracts cationic anthocyanidin from indigo fruit, extracting method provided by the present invention have extraction time short and extraction effect
The advantages that rate is high, extracting method of the invention are to extract cationic cyanine from indigo fruit and related natural plants containing anthocyan
Element provides new effective way.
In order to solve the above technical problems, the technical solution adopted by the present invention is that:
A method of cationic anthocyanidin being extracted from indigo fruit, is characterized in that, method includes the following steps:
1) indigo fruit crush and be added in closed hydraulic pressure kettle container, 0- then is added into the closed hydraulic pressure kettle container
3 DEG C of water at low temperature obtain the solidliquid mixture containing indigo fruit；
2) it pressurizeed to solidliquid mixture in step 1) hydraulic pressure kettle container, be ultrasonically treated and abolish indigo fruit plant cell
Wall, extracts anthocyanidin, and suction filtration obtains drainage solution；
3) it is pressurizeed to drainage solution, the enzyme digestion reaction under ultrasound obtains cationic anthocyanidin, the separation of enzyme water, vacuum
Freeze-drying obtains cationic anthocyanidin finished product.
Further, for effective protection cation anthocyanidin bioactivity, while recovery rate is improved, low temperature in step 1)
The mass ratio of water and indigo fruit is 0.5~5, and the water temperature of water at low temperature is controlled in 0-1 DEG C of range.
Further, for effective protection cation anthocyanidin bioactivity, while extraction efficiency is improved, surpassed in step 2)
The sonication time is 10min~90min, and the pressure of hydraulic pressure kettle container is 1-10Mpa.
Further, for effective protection cation anthocyanidin bioactivity, while extraction efficiency is improved, surpassed in step 3)
Sound enzymolysis time is 0.5h~3h, and the pressure of enzymatic hydrolysis hydraulic pressure kettle container is 0.5-5Mpa.
Further, for effective protection cation anthocyanidin bioactivity, while extraction efficiency is improved, institute in step 3)
Enzyme is glycoside hydrolase, and hydrolysis temperature is 30 DEG C -50 DEG C, and enzymatic hydrolysis solution acid value pH is 4-5.
Further, for effective protection cation anthocyanidin bioactivity, while extraction efficiency is improved, added in step 1)
Enter 1 DEG C of water at low temperature.
Further, for effective protection cation anthocyanidin bioactivity, while extraction efficiency is improved, surpassed in step 3)
Sound enzymolysis time is 1.5h, and the pressure of enzymatic hydrolysis hydraulic pressure kettle container is 3Mpa.
Further, for effective protection cation anthocyanidin bioactivity, while extraction efficiency is improved, institute in step 3)
Enzyme is glycoside hydrolase, and hydrolysis temperature is 30 DEG C, and enzymatic hydrolysis solution acid value pH is 4.5.
Compared with the prior art, the present invention has the following advantages:
1, the present invention provides a kind of new cationic anthocyanidin extracting method, anthocyanidin extracting method is enriched.
2, the present invention utilizes the facilitation of high pressure, ultrasonic wave in breaking-wall cell and enzymolysis process, hence it is evident that improves flower
The extraction time and shortening enzyme digestion reaction time of green element.
3, heating process of the present invention can make part anthocyanidin decomposition failure, and breaking-wall cell extracts in the case of comparing traditional heating
And frost broken wall reheats defreezing method, present invention breaking-wall cell under low-temperature aqueous solution can more effectively protect anthocyanidin biology living
Property.
Below with reference to embodiment, invention is further described in detail.
Specific embodiment
Embodiment 1
The present embodiment from indigo fruit extract cationic anthocyanidin method the following steps are included:
Step 1: being crushed to indigo fruit, water at low temperature is added obtaining solidliquid mixture, the quality of water at low temperature and indigo fruit
Than being 1, the water temperature of water at low temperature is controlled at 1 DEG C；
Step 2: being pressurizeed to the mixture, being ultrasonically treated and abolish indigo fruit plant cell wall, it is molten that suction filtration obtains drainage
Liquid, sonication treatment time 10min, the pressure of hydraulic pressure kettle container are 5Mpa；
Step 3: being pressurizeed to the drainage solution, the enzyme digestion reaction under ultrasound obtains cationic anthocyanidin, enzyme moisture
Cationic anthocyanidin finished product is obtained from, vacuum freeze drying.Wherein pressure is 3Mpa, and enzyme selects glycoside hydrolase, ultrasound enzymatic hydrolysis
Time is 1h, and hydrolysis temperature is 30 DEG C, and enzymatic hydrolysis solution acid value (pH) is 4.5, and acid value adjusts selection vinegar, vacuum freeze drying
Temperature is -15 DEG C, and vacuum pressure is 5 pas, drying time 3h.By prepared by UV-VIS spectrophotometry measurement discovery
Finished product have maximum absorption band in 270nm and 530nm, it was demonstrated that this finished product is cationic anthocyanidin.
Cationic anthocyanidin recovery rate, which is carried out, using formula calculates (cationic anthocyanidin recovery rate (%)=cation cyanine
Element/anthocyanidin × 100%), cationic anthocyanidin recovery rate is 90% under the conditions of the present embodiment is calculated.Embodiment 2
The present embodiment from indigo fruit extract cationic anthocyanidin method the following steps are included:
Step 1: crushed to indigo fruit, be added and water at low temperature is added obtains solidliquid mixture, water at low temperature and indigo fruit
Mass ratio is 1.5, and the water temperature of water at low temperature is controlled at 1 DEG C；
Step 2: being pressurizeed to the mixture, being ultrasonically treated and abolish indigo fruit plant cell wall, it is molten that suction filtration obtains drainage
Liquid, sonication treatment time 30min, the pressure of hydraulic pressure kettle container are 5Mpa；
Step 3: being pressurizeed to the drainage solution, the enzyme digestion reaction under ultrasound obtains cationic anthocyanidin, enzyme moisture
Cationic anthocyanidin finished product is obtained from, vacuum freeze drying.Wherein pressure is 3Mpa, and enzyme selects glycoside hydrolase, ultrasound enzymatic hydrolysis
Time is 1.5h, and hydrolysis temperature is 30 DEG C, and enzymatic hydrolysis solution acid value (pH) is 4.5, and acid value adjusts selection vinegar, and vacuum refrigeration is dry
Dry temperature is -15 DEG C, and vacuum pressure is 5 pas, drying time 3h.It is made by UV-VIS spectrophotometry measurement discovery
Standby finished product has maximum absorption band in 270nm and 530nm, it was demonstrated that this finished product is cationic anthocyanidin.
Cationic anthocyanidin recovery rate, which is carried out, using formula calculates (cationic anthocyanidin recovery rate (%)=cation cyanine
Element/anthocyanidin × 100%), cationic anthocyanidin recovery rate is 91% under the conditions of the present embodiment is calculated.
Embodiment 3
The present embodiment from indigo fruit extract cationic anthocyanidin method the following steps are included:
Step 1: being crushed to indigo fruit, water at low temperature is added obtaining solidliquid mixture, the quality of water at low temperature and indigo fruit
Than being 2, the water temperature of water at low temperature is controlled at 1 DEG C；
Step 2: being pressurizeed to the mixture, being ultrasonically treated and abolish indigo fruit plant cell wall, it is molten that suction filtration obtains drainage
Liquid, sonication treatment time 35min, the pressure of hydraulic pressure kettle container are 5Mpa；
Step 3: being pressurizeed to the drainage solution, the enzyme digestion reaction under ultrasound obtains cationic anthocyanidin, enzyme moisture
Cationic anthocyanidin finished product is obtained from, vacuum freeze drying.Wherein pressure is 3Mpa, and enzyme selects glycoside hydrolase, ultrasound enzymatic hydrolysis
Time is 2h, and hydrolysis temperature is 35 DEG C, and enzymatic hydrolysis solution acid value (pH) is 4.5, and acid value adjusts selection vinegar, vacuum freeze drying
Temperature is -20 DEG C, and vacuum pressure is 3.5 pas, drying time 3h.It is made by UV-VIS spectrophotometry measurement discovery
Standby finished product has maximum absorption band in 270nm and 530nm, it was demonstrated that this finished product is cationic anthocyanidin.
Cationic anthocyanidin recovery rate, which is carried out, using formula calculates (cationic anthocyanidin recovery rate (%)=cation cyanine
Element/anthocyanidin × 100%), cationic anthocyanidin recovery rate is 92% under the conditions of the present embodiment is calculated.
Embodiment 4
The present embodiment from indigo fruit extract cationic anthocyanidin method the following steps are included:
Step 1: being crushed to indigo fruit, water at low temperature is added obtaining solidliquid mixture, the quality of water at low temperature and indigo fruit
Than being 2, the water temperature of water at low temperature is controlled at 1 DEG C；
Step 2: being pressurizeed to the mixture, being ultrasonically treated and abolish indigo fruit plant cell wall, it is molten that suction filtration obtains drainage
Liquid, sonication treatment time 35min, the pressure of hydraulic pressure kettle container are 5Mpa；
Step 3: being pressurizeed to the drainage solution, the enzyme digestion reaction under ultrasound obtains cationic anthocyanidin, enzyme moisture
Cationic anthocyanidin finished product is obtained from, vacuum freeze drying.Wherein pressure is 3Mpa, and enzyme selects glycoside hydrolase, ultrasound enzymatic hydrolysis
Time is 2.5h, and hydrolysis temperature is 45 DEG C, and enzymatic hydrolysis solution acid value (pH) is 4.5, and acid value adjusts selection vinegar, and vacuum refrigeration is dry
Dry temperature is -20 DEG C, and vacuum pressure is 3.5 pas, drying time 3h.Discovery institute is measured by UV-VIS spectrophotometry
The finished product of preparation has maximum absorption band in 270nm and 530nm, it was demonstrated that this finished product is cationic anthocyanidin.
Cationic anthocyanidin recovery rate, which is carried out, using formula calculates (cationic anthocyanidin recovery rate (%)=cation cyanine
Element/anthocyanidin × 100%), cationic anthocyanidin recovery rate is 95% under the conditions of the present embodiment is calculated.
Embodiment 5
The present embodiment from indigo fruit extract cationic anthocyanidin method the following steps are included:
Step 1: being crushed to indigo fruit, water at low temperature is added obtaining solidliquid mixture, the quality of water at low temperature and indigo fruit
Than being 2.5, the water temperature of water at low temperature is controlled at 1 DEG C；
Step 2: being pressurizeed to the mixture, being ultrasonically treated and abolish indigo fruit plant cell wall, it is molten that suction filtration obtains drainage
Liquid, sonication treatment time 45min, the pressure of hydraulic pressure kettle container are 5Mpa；
Step 3: being pressurizeed to the drainage solution, the enzyme digestion reaction under ultrasound obtains cationic anthocyanidin, enzyme moisture
Cationic anthocyanidin finished product is obtained from, vacuum freeze drying.Wherein pressure is 3Mpa, and enzyme selects glycoside hydrolase, ultrasound enzymatic hydrolysis
Time is 2h, and hydrolysis temperature is 40 DEG C, and enzymatic hydrolysis solution acid value (pH) is 4, and acid value adjusts selection vinegar, vacuum freeze drying temperature
Degree is -30 DEG C, and vacuum pressure is 3 pas, drying time 5h.Prepared by UV-VIS spectrophotometry measurement discovery
Finished product has maximum absorption band in 270nm and 530nm, it was demonstrated that this finished product is cationic anthocyanidin.
Cationic anthocyanidin recovery rate, which is carried out, using formula calculates (cationic anthocyanidin recovery rate (%)=cation cyanine
Element/anthocyanidin × 100%), cationic anthocyanidin recovery rate is 97% under the conditions of the present embodiment is calculated.
Embodiment 6
The present embodiment from indigo fruit extract cationic anthocyanidin method the following steps are included:
Step 1: being crushed to indigo fruit, water at low temperature is added obtaining solidliquid mixture, the quality of water at low temperature and indigo fruit
Than being 2.5, the water temperature of water at low temperature is controlled at 1 DEG C；
Step 2: being pressurizeed to the mixture, being ultrasonically treated and abolish indigo fruit plant cell wall, it is molten that suction filtration obtains drainage
Liquid, sonication treatment time 45min, the pressure of hydraulic pressure kettle container are 5Mpa；
Step 3: being pressurizeed to the drainage solution, the enzyme digestion reaction under ultrasound obtains cationic anthocyanidin, enzyme moisture
Cationic anthocyanidin finished product is obtained from, vacuum freeze drying.Wherein pressure is 3Mpa, and enzyme selects glycoside hydrolase, ultrasound enzymatic hydrolysis
Time is 2h, and hydrolysis temperature is 50 DEG C, and enzymatic hydrolysis solution acid value (pH) is 5, and acid value adjusts selection vinegar, vacuum freeze drying temperature
Degree is -20 DEG C, and vacuum pressure is 3 pas, drying time 2h.Prepared by UV-VIS spectrophotometry measurement discovery
Finished product has maximum absorption band in 270nm and 530nm, it was demonstrated that this finished product is cationic anthocyanidin.
Cationic anthocyanidin recovery rate, which is carried out, using formula calculates (cationic anthocyanidin recovery rate (%)=cation cyanine
Element/anthocyanidin × 100%), cationic anthocyanidin recovery rate is 93% under the conditions of the present embodiment is calculated.
The above is only presently preferred embodiments of the present invention, is not intended to limit the invention in any way.It is all according to invention skill
Art any simple modification, change and equivalence change substantially to the above embodiments, still fall within technical solution of the present invention
Protection scope in.
Claims (8)
1. a kind of method for extracting cationic anthocyanidin from indigo fruit, which is characterized in that method includes the following steps:
1) indigo fruit crush and be added in closed hydraulic pressure kettle container, 0-3 DEG C is then added into the closed hydraulic pressure kettle container
Water at low temperature obtains the solidliquid mixture containing indigo fruit；
2) it pressurizeed to solidliquid mixture in step 1) hydraulic pressure kettle container, be ultrasonically treated and abolish indigo fruit plant cell wall, mentioned
Anthocyanidin is taken, suction filtration obtains drainage solution；
3) it is pressurizeed to drainage solution, the enzyme digestion reaction under ultrasound obtains cationic anthocyanidin, the separation of enzyme water, vacuum refrigeration
It is dried to obtain cationic anthocyanidin finished product.
2. the method according to claim 1 for extracting cationic anthocyanidin from indigo fruit, which is characterized in that low in step 1)
The mass ratio of warm water and indigo fruit is 0.5~5, and the water temperature of water at low temperature is controlled in 0-1 DEG C of range.
3. the method according to claim 1 for extracting cationic anthocyanidin from indigo fruit, which is characterized in that surpass in step 2)
The sonication time is 10min~90min, and the pressure of hydraulic pressure kettle container is 1-10Mpa.
4. the method according to claim 1 for extracting cationic anthocyanidin from indigo fruit, which is characterized in that surpass in step 3)
Sound enzymolysis time is 0.5h~3h, and the pressure of enzymatic hydrolysis hydraulic pressure kettle container is 0.5-5Mpa.
5. the method that -4 any slave indigo fruit extracts cationic anthocyanidin according to claim 1, which is characterized in that step
It is rapid 3) used in enzyme be glycoside hydrolase, hydrolysis temperature be 30 DEG C -50 DEG C, enzymatic hydrolysis solution acid value pH be 4-5.
6. the method according to claim 2 for extracting cationic anthocyanidin from indigo fruit, which is characterized in that add in step 1)
Enter 1 DEG C of water at low temperature.
7. the method according to claim 4 for extracting cationic anthocyanidin from indigo fruit, which is characterized in that surpass in step 3)
Sound enzymolysis time is 1.5h, and the pressure of enzymatic hydrolysis hydraulic pressure kettle container is 3Mpa.
8. the method according to claim 5 for extracting cationic anthocyanidin from indigo fruit, which is characterized in that institute in step 3)
Enzyme is glycoside hydrolase, and hydrolysis temperature is 30 DEG C, and enzymatic hydrolysis solution acid value pH is 4.5.
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|---|---|---|---|
| CN201910515727.6A CN110128391B (en) | 2019-06-14 | 2019-06-14 | Method for extracting cationic anthocyanin from lonicera edulis |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910515727.6A CN110128391B (en) | 2019-06-14 | 2019-06-14 | Method for extracting cationic anthocyanin from lonicera edulis |
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